The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Beans and Greens Soup


1 pound Camellia brand dried garbanzo beans

2 tablespoons fat, butter, or olive oil

2 cups onion, chopped

3 cloves garlic

8 cups broth

1/4 teaspoon red pepper flakes

3 cups chopped greens (either kale, collards, spinach, swiss chard, or cabbage)

2 tablespoons vinegar (red wine, cider, white balsamic, etc)

1 teaspoon salt

1/4 teaspoon pepper


  1. Rinse and sort peas.
  2. In a large dutch oven over medium-high heat, heat your choice of oil, butter, or fat.
  3. Add chopped onion and sauté for approximately three minutes. Add garlic and cook for an additional minute.
  4. Add broth, beans, and red pepper flakes, and bring to a boil. Reduce heat, and cover and simmer until beans are tender, adding more broth or water as needed.
  5. Stir in greens, vinegar, salt, and pepper. Cook until greens are wilted (1 minute for spinach, up to 20 for collards or chard).
Print Recipe